Inside the Institute

How to Make the World's Best Grilled Cheese

We had a simple mission. And we chose to accept it: to find out how to make the most amazing grilled cheese sandwich. When you have such an important query, there's only one place to go  the cooking experts in our Research Institute.

Well, it's turns out there's not just one best way, but many ways to make a great grilled cheese. Every one of our experts had their own special cooking trick or quick flavor upgrade. We collected a few gems below. Try them and let us know what you think. (Though, honestly, is it even possible to make a bad grilled cheese?)

It's All About the Bread "Only dense, softer breads, like white bread, sourdough, or rye will do. This is not the time to use baguette or ciabatta, which will only get hard and crunchy. And always, always, always grate your cheese (but DON'T use pre-shredded). It makes it melt much faster and more evenly. For an instant upgrade, add a little jam. Whether it's a savory bacon jam, a tangy tomato jam, or a sweet apricot jam, it'll take your grilled cheese from after school snack to guest-worthy appetizer."  Sherry Rujikarn, assistant food editor

Go for Fancy Cheese But Don't Forget the Singles "Grilled cheese is my go-to dinner when I have leftover nibs of different fancy fromages in my fridge. But I always  ALWAYS!  include at least one Kraft single. Nothing melts better, and it helps all the snazzy stuff ooze together into one harmoniously gooey filling."  Erin Phraner, associate food editor

Don't Fear a Flavor Upgrade "Whenever I can, I use sourdough bread. I just love, well, the sourness of it! Aged cheddar is my favorite cheese, and I like to add 'tangy' upgrades like apples (or even applesauce) or pickled onions."  Emily Weinberger, kitchen tools and appliances analyst

Yes, You Should Cover the Pan "The first time I cooked a grilled cheese sandwich covered, it seemed like blasphemy, but it really does help melt the cheese. Use medium-low heat once you cover the pan. Try pairing raisin walnut bread with sharp cheeses like aged cheddar or gruyere."  Susan Westmoreland, food director

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